Pesquisa com consumidores, processamento e avaliação da qualidade de sorvetes de abacaxi com limão

Abstract

With a view to meeting the demands of the consumer market that seeks healthier foods, the edible ice cream industry has offered consumers ice cream with fruits. Thus, the aim was to develop and evaluate formulations of pineapple and lemon ice cream. The following formulations were developed: F1 (without fruit), F2 (20% pineapple pulp and 10% lemon juice) and F3 (25% pineapple pulp and 15% lemon juice). Before the production of ice cream, a survey was conducted with 80 consumers of ice cream. Ice creams were evaluated for microbiological, sensory, chemical and physical-chemical quality. The consumer survey indicated taste as the most important characteristic of a product, as well as the addition of pineapple and lemon to ice cream. All ice creams were microbiologically safe and had an acceptance rate above 70%. The sensorial acceptability was the same among the formulations only for the texture. The purchase intention was the same between F1 (3.66) and F2 (3.20), as well as between F2 and F3 (2.96). Formulations 1 and 2 obtained the same sensory preference, with formulation 3 being the least preferred. Regarding the chemical and physical-chemical characteristics, the total soluble solids was the only parameter that did not vary between ice creams, with moisture being its major component. It is concluded that the proposed ice creams had potential for commercialization, becoming a new ice cream option with regional fruits.